Chili and cornbread always seem to go good together. Put them both in the same dish and you create an amazing one dish meal.

I was a little worried about how well the cornbread would bake with the chili added to it, but to my surprise it was almost perfect. The recipe calls for an 8 x 12 – 2 quart dish which I did not have on hand – so I substituted an 8 x 8 an as a result the chili mix pretty much covered the cornbread; but the end result was still very good.

If you’re looking for a good one dish meal give this one a try it’s really good.

In a large skillet over medium high break up burger while cooking until burger is brown and no longer pink inside; drain if needed. Add the salsa, kidney beans, tomatoes, corn, chili powder and cumin; mix until thoroughly combined. Cook for about 5 minutes or until heated through.

While burger is cooking prepare muffin mix according to package directions using milk. Spoon batter around the edges of a ungreased 8 x 12 baking dish and spoon the chili mixture into the center.

Bake for 18 minutes – sprinkle cheese over the top and continue baking until cheese is melted and cornbread is golden brown.